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Brisket Taking Forever!

Actually, it isn't too bad. I put a 6lb flat on at 11:45 this morning. It is now 7:30. I thought it would be done by now. Guess I was wrong. It stalled at 145 and stayed in the stall for 5 hours! The temp is finally climbing again.

The dome temp is at 250. It smells delicious. I smoked it with apple wood chips. The smell of the gentle Apple smoke is mouth watering.

Actually with the dome at around 250*F+/- your flat is behaving like 90+% of the ones I cook in terms of time. I see close to 2 hrs/# at that dome temp-You can crank up the BGE temp and or foil (search Texas Crutch) to move it along-but as the old saying goes, "it is done when it is done" and that is likely a few hours down the road with the existing parameters.

Louisville; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win. Life is too short for light/lite beer.

Actually with the dome at around 250*F+/- your flat is behaving like 90+% of the ones I cook in terms of time. I see close to 2 hrs/# at that dome temp-You can crank up the BGE temp and or foil (search Texas Crutch) to move it along-but as the old saying goes, "it is done when it is done" and that is likely a few hours down the road with the existing parameters.

You can easily bump up the temp to 275-300 dome with no foil. If it's through the stall, it will climb quickly and wont' hurt anything

Thanks for the advice. This is only my second brisket. My first was tasty, but crazy. It was an 8 pounder and it cooked in 4 hours. My gasket was fried and I didn't calibrate the dome thermometer. I have no used what I temp I cooked that brisket at. I'm anxious to try taste this one.

I didn't think a 6 pounder would take this long. Oh well, you only learn by trying.

Enjoy that meteorite-just be ready to eat when you slice (across the grain) as it will dry out quickly. Remember flats are a real challenge-if inclined, make some notes from this one so you can build for the next adventure.

Louisville; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win. Life is too short for light/lite beer.

Get that dome up to about 275 next time. That will put you about 250 at the grid and I have found that is the sweet spot for me. There is no benefit to a 3hr per lb brisket. I get mine done in 1-1.5hrs per and they are juicy, tender and loaded with bark.

Now, where do I come to get my breakfast TACO (that's what we call them here...where they were invented and all) )